Food and Travel Magazine | Slow-roasted shoulder of lamb with peas…
Slow-roasted shoulder of lamb with peas and broad beans
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Ingredients
- 1 shoulder of new season’s lamb (about 2kg), or ½ shoulder of mature lamb
- 4-5 garlic cloves, peeled, each cut into 5 slivers
- 2 sprigs of fresh rosemary, with leaves picked
- 300ml red wine
- 1kg peas in the pod
- 1kg broad beans in the pod
- 2tbsp extra virgin olive oil
- 1 sprig of fresh garden mint
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